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Garum also lives on as Worcestershire sauce, which unlike colatura is still fermented. I'm happy you showed me this, it's incredible to see living Roman history
by JBReefer 9y ago
Garum also lives on as Worcestershire sauce, which unlike colatura is still fermented. I'm happy you showed me this, it's incredible to see living Roman history, still 2,000 miles apart!
https://en.wikipedia.org/wiki/Worcestershire_sauce https://en.wikipedia.org/wiki/Worcestershire_sauce
- dekhn 9y agoI remember looking at the ingredient list as a kid and wondering why in the world you would put fermented fish in a sauce. Then I learned biology, in particular the molecular nature of umami, and it makes perfect sense.
- triplesec 9y agoFish sauce of course is a Thai and far east staple!
- thekaleb 9y agoThe book The History of Salt says that soy sauce originally started out as fermented fish sauce and that it and garum may have a common ancestor.
- abakker 9y agoAlso the basis of Sambal sauces from Indonesia. I think thy may be shrimp based, though.
- Mikeb85 9y agoThey were more than likely developed independently. Putting a bunch of fish in a container and adding salt seems pretty standard pre-refrigeration.
- jacobolus 9y agoI recommend this lecture about the history of ketchup, which explains the relation to soy sauce: https://www.youtube.com/watch?v=9iYwUh1Hdho https://www.youtube.com/watch?v=9iYwUh1Hdho